Cheesy Jalapeño Chicken

This quick keto dinner is ready in less than 30 minutes and loaded with flavor. It reheats easily. Make ahead and freeze for a busy night; just pop in the oven for about 45 minutes at 350°.

4 sm Chicken breasts

1 tbs Olive oil

1 tsp Cumin

1/2 tsp Chili powder

1/2 tsp Garlic powder

1/2 tsp Salt and pepper, each

1 tbs Butter

1/2 cup Onion, chopped

2 med Jalapeños, seeded and diced

2 tsp Garlic, chopped

1/4 cup Heavy cream

1/3 cup Chicken broth

2 oz Cream cheese

1 cup Cheddar cheese, shredded

1. Heat a large skillet over medium heat, add olive oil.

2. In a small bowl, combine cumin, chili powder, garlic powder, salt and pepper and mix. Sprinkle chicken breast with spice mixture on each side.

3. Cook chicken in the skillet 2 to 3 minutes on each side until browned, remove from skillet and set aside.

4. Add 1 tablespoon butter in the skillet and add the onion, jalapeños and garlic and sauté for 3 to 4 minutes, stirring occasionally.

5. Add cream, broth and cream cheese to the skillet, reduce heat to low and stir until cream cheese is incorporated.

6. Add 1/2 cup of the shredded cheese to the skillet and stir well.

7. Add chicken back to the skillet and cover with remaining shredded cheese.

8. Cover and simmer over low heat for 6 to 8 minutes.

Serves 4 | Time to Table 25 mins